Margherita Pizza
- Yield: 8 servings (two 12-inch pizzas)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 17
- Sodium
- 294
- Total: 2 hr 45 min
- Prep: 35 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
For the topping:
1 14.5-ounce can whole peeled tomatoes, crushed by hand
2 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, grated
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt
6 ounces fresh mozzarella, thinly sliced
For the dough:
1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil, plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
Directions
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.